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O5 Rare Tea Bar
$41•Unité : 80g
O5 Rare Tea Bar
$22•Unité : 40g
O5 Rare Tea Bar
$22•Unité : 40g
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Temps d'infusion
1–5 min
Recommandé
Infusions
1
Recommandé
Température de l'eau
0°C
Recommandé
Dosage de feuilles
—
Oxydation
—
Caféine
—
Notes marquantes
CèdreMinéralFermentedThickHibiscus
Aperçu
Best pick • solid other choice from Origine inconnue
Awa Bancha | 阿波晩茶 Type: DarkSub-Type: Anaerobic FermentationOrigin: Naka-Cho, Tokushima, JapanGPS: 34° 48’ N | 134° 28’ EGrower: Ikawa, 3rd generation tea grower Notes: kombu, straw, hints of hibiscus A delicious, easy drinking example of an anaerobically fermented, priobiotic tea. Thick leaves are harvested in the heat of summer; they are subsequently boiled, kneaded and fermented 3-4 weeks in old cedar barrels, before being dried under scorching sun. The result is a pickled tea that is reminiscent of an infusion of kelp and hibiscus: devoid of bitterness (even after over-steeping), with a pleasant tart note and minerality. Tasting Experience: